1. Pre-heat the oven to 160°C. Wash and peel the potatoes and turnips (or swede). Pat dry and slice them 2 mm thick (a mandolin is perfect for this job).

2. On medium heat in a small saucepan, bring the cream to a simmer. Add the seasoning, thyme leaves and crushed garlic and leave to infuse off the heat.

3. Combine the sliced vegetables and layer halfway up the dish; pour half the warm cream through a strainer over the sliced vegetables. Sprinkle with parmesan. Add the remaining sliced vegetables, making sure you top the gratin with a layer of just potatoes. Pour over the remaining cream. Sprinkle with parmesan (or other grated cheese) for a golden crust.

4. Cover with foil and bake in a pre-heated oven for 40 minutes. Remove the foil and continue to cook a further 30 minutes until the top is golden brown and the vegetables are cooked (when the tip of a knife cuts into the gratin easily.)

Unless expressly stated, any views and expressions of opinion on this page (including any video content) do not represent the opinion of Medibank.
The information provided in this website should be used as a guide only and is not a substitute for professional medical advice.